Crunchy Eggrolls filled with Gooey strawberry cream cheese and drizzled with yummy chocolate
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Yield / Serves
1.5 cup cream cheese at room temperature
500 g strawberries, chopped
Confectioners' Sugar - to taste plus 1 tablespoon for sprinkling
1 green cardamom, seeds made into a powder
1/2 cup chocolate chips
3 tablespoon heavy cream
12-18 wonton/egg roll wrappers
water - few tablespoons
Oil to deep fry
Hull and chop the strawberries. Add some sugar to the strawberries and mash with a fork. If you like a smooth consistency to your egg roll filling, you can whiz the strawberries in food processor. Let the strawberries sit at room temperature.
To your cream cheese add cardamom powder, confectionersâ€™ sugar and the strawberries, making sure not to add to much liquid from the strawberries. You donâ€™t want your cream cheese filling to be runny. Check for sugar and adjust to taste.
Melt the chocolate and heavy cream in a double boiler or microwave until just melted and shiny. Set aside.
Heat oil. Lay single eggroll wrapper on a clean surface, with a corner pointing towards you. Place about 1.5 tbsp of prepared filling near the bottom half of the wrapper. Fold the corner pointing towards you over the filling.
Wet your fingers in water and paint rest of the edges. Fold in the opposite sides and roll the wrapper. Seal the tip with some more water.
Repeat with other wrappers till the filling is gone. You should get at least 12 egg rolls. Keep the rolled egg rolls covered with a damp kitchen napkin.
Once you are ready to fry, gently leave the egg rolls in the oil and cook till golden brown on all sides, turning a few times. Place on paper towels to drain.
To Serve: Drizzle the egg rolls with chocolate sauce and sprinkle some confectionersâ€™ sugar. Enjoy with some chocolate dipping sauce and/or whipping cream.
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